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Escarole, Grapefruit & Red Onion Salad With Candied Walnuts

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3 tablespoons extra-virgin olive oil

1 tablespoon sherry vinegar

1 teaspoon white Balsamic vinegar

1/2 teaspoon coarse sea salt or kosher salt

2 grapefruits, peeled, segmented, and each segment cut in half

1/4 small red onion, cut in thin slices

1 head escarole

1/2 to 3/4 cup candied walnuts (see linked recipe)

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